Go Back
A plate with chocolate meringues on a white marble surface

Anna Olson's Giant Chocolate Meringues

Anna Olson's recipe for sweet and fluffy swirled chocolate confectionery meringues.
Print Recipe Pin Recipe
Total Time 2 hours 15 minutes
Course cookies, Dessert, Snack
Cuisine Canadian, French
Servings 6 meringues

Ingredients
  

  • 5 large egg whites
  • 1½ cups granulated sugar
  • pinch fine salt
  • 2 tbsp Dutch-process cocoa powder

Instructions
 

  • Preheat the oven to 225°F (107°C) and line a baking tray with parchment paper.
  • Whisk the egg whites, sugar and salt together in a metal bowl placed over a pot filled with an inch (2.5 cm) of gently simmering water. Warm the eggs to no more than 98°F (37°C), which helps the sugar to dissolve better as you whip the meringue.
  • Transfer the warmed egg whites and sugar to a stand mixer fitted with the whip attachment or use electric beaters to whip the whites to a stiff peak on high speed. Sift the cocoa powder overtop and fold it into the meringue, but only partly – you want to see streaks and ribbons of the cocoa powder and not have it fully mixed in.
  • Use two large kitchen spoons to make six big dollops of meringue on the baking tray. Bake the meringues for 2 hours, until they lift easily away from the parchment paper. Cool the meringues on the tray on a rack.

Notes

The meringues will keep in an airtight container at room temperature for 1 week.